2 egg whites
¼ cup pineapple juice
1 teaspoon cinnamon
Butter-flavored cooking spray
4 slices French bread
4 pineapple rings
|4 teaspoons honey
In a medium bowl, beat egg whites with wire whisk until light and fluffy. Beat in pineapple juice and cinnamon; mix completely. Spray nonstick griddle until it sizzles. Dip 1 slice bread in egg mixture. Place on griddle, and cook until browned on both sides. Repeat until all bread is cooked. Top with pineapple and honey. Yield: 2 servings.
Order a copy
To purchase a copy of Dinner on the Grounds, visit preserveoakridge.org. Cost is $20.
A cake first made in Depression-era kitchens using household staples now helps us savor the season, no green thumb necessary.
From woodsmoke to salt air, certain scents carry memory, tradition, and comfort across North Carolina.
Visit a renowned writer’s home, catch a show, and wander Little Rainbow Row with our springtime guide to Flat Rock.
Across the Carolina coast, silvery strands offer texture, shelter, and quiet wonder.
